Ice Cream (Coconut)



Prep Time:

Cook time:

Serves:

Ingredients

 * 4 large free-range egg yolks
 * 1 heaped teaspoon of Gluten free cornflour (cornstarch)
 * 2 heaped tablespoons of caster (superfine) sugar
 * 400 ml (4 fl oz) 1 1/2 cups of coconut milk
 * 5 heaped tablespoons of desiccated (shredded) coconut
 * 200 ml (7 fl oz) 3 1/2 cup of coconut cream
 * 2 tablespoons of toasted coconut pieces

Directions

 * 1) Make the ice-cream by mixing the egg yolks, cornflour (cornstarch) and sugar together in a bowl, and slowly adding the coconut milk.
 * 2) Transfer to a saucepan, add the desiccated (shredded) coconut and cook over a low heat, stirring all the time.
 * 3) Cook until thick and smooth, then remove from the heat and transfer to a bowl.
 * 4) Stir in the coconut cream.
 * 5) Once it is cool, pour the custard into your prepared ice-cream maker and churn until frozen and smooth (probably about 20 minutes).
 * 6) Serve scoops of ice-cream scattered with toasted coconut pieces